butterscotch pudding

Another recipe from my binder was made recently. Butterscotch pudding. Really easy and really delicious. There are no eggs to temper, which is what makes it great for the home baker. This also means that it is not really a custard, and it is only thickened by the corn starch. Here’s the my picture and the recipe: ***I had a picture with the recipe on it after my picture, but it was not showing up on some computers, so I removed the picture of the recipe and typed it up for you.***

Whisk together sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan. Then whisk in milk and cream. bring to a boil over medium heat, whisking frequently. Then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. pour into a bowl then cover surface with buttered wax paper (or plastic wrap) and chill until cold, at least 1-1/2 hours.